Healthy Vegan Banana Pancakes Recipe – Light, Fluffy, and Easy!
There’s something so comforting about pancakes in the morning, and these Healthy Vegan Banana Pancakes take it to the next level! Packed with natural sweetness from ripe bananas and made with wholesome ingredients, this recipe is perfect for a nutritious and delicious start to your day. Let’s get cooking!
Healthy Vegan Banana Pancakes Recipe
Ingredients
- 1 ripe banana the riper, the better for sweetness
- 1 cup whole wheat flour or gluten-free flour for a GF option
- 1 cup almond milk or any plant-based milk of your choice
- 1 tbsp ground flaxseed optional for added fiber
- 1 tbsp maple syrup optional for extra sweetness
- 1 tsp vanilla extract
- 1 tbsp baking powder for fluffiness
- 1/2 tsp cinnamon for warmth
- Pinch of salt
- Optional toppings: Fresh fruit nut butter, more maple syrup, or chopped nuts
Instructions
Prepare the batter:
- In a medium mixing bowl, mash the ripe banana until smooth. A fork works perfectly here, and the goal is to have as few lumps as possible. The ripe banana acts as a natural sweetener, which means you can reduce or omit the maple syrup if you prefer a less sweet version.
Mix wet ingredients:
- Add the almond milk, vanilla extract, and maple syrup (if using) to the mashed banana. Stir the mixture until well combined.
Combine dry ingredients:
- In a separate bowl, mix the whole wheat flour, ground flaxseed (for added nutrition and fiber), baking powder, cinnamon, and a pinch of salt. Stir these dry ingredients together to ensure even distribution of the baking powder.
Form the pancake batter:
- Slowly add the dry ingredients to the wet mixture, stirring until you have a smooth batter. Be careful not to overmix – a few lumps are okay. Let the batter rest for 5 minutes to allow the flaxseed to thicken the mixture slightly and to let the baking powder activate, ensuring fluffy pancakes.
Cook the pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with a little coconut oil or plant-based butter. Once the pan is hot, pour in about 1/4 cup of the batter per pancake. Cook each pancake for 2-3 minutes, or until small bubbles start to form on the surface and the edges look set.
Flip and finish:
- Flip the pancakes and cook for another 2 minutes on the other side until golden brown. The key is to keep the heat moderate so the pancakes cook through without burning.
Serve and enjoy:
- Stack your healthy vegan banana pancakes high and serve with your favorite toppings. Fresh berries, sliced bananas, a drizzle of almond butter, or an extra splash of maple syrup make great choices. For an added crunch, sprinkle chopped walnuts or almonds on top.
